Research Progress on the Effect of Exogenous Additives on Rice Product Quality

Rice is mild in nature, sweet in taste, and has higher nutritional value. Rice is the staple food for more than half of the world’s population, then the research progress of various rice has attracted extensive attention of many scholars. In this paper, the essential information, nutritional composition, efficiency of rice and rice products in processing problems are expounded, and the factors affecting the quality of rice product in the process of deep processing are analyzed, finally the effects of various exogenous additives on the quality of rice product are summarized, the effect of single exogenous additive is not very good, and the research on composite additives should be strengthened, with the aim of providing reference for the development of rice product processing industry in China.